Δύσκολο

Φτιάχνει: 5x18cm

I wanted to create a shareable filled brioche, multi texture with the dough, craquelin and pastry cream Cacao Powder Collection added value: The Légère 1% Cacao Powder does not add any unnecessary fats and helps getting a better volume on the dough. On the contrary, Extra Brute Cacao Powder is used for its high fat content to bring a nice texture. Tips: Do not overmix the brioche dough has it may develop too much volume and rip

I wanted to create a shareable filled brioche, multi texture with the dough, craquelin and pastry cream Cacao Powder Collection added value: The Légère 1% Cacao Powder does not add any unnecessary fats and helps getting a better volume on the dough. On the contrary, Extra Brute Cacao Powder is used for its high fat content to bring a nice texture. Tips: Do not overmix the brioche dough has it may develop too much volume and rip

Conservation:: Room temperature: advised; Refrigeration: not advised ;Freezing: possible

Περιέχει: 5 Συστατικά

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485 g

bread flour
15 g

Cacao Barry CACAO POWDER - LÉGÈRE 1% - POWDER - 0.75 KG BAG
75 g

Whole milk
250 g

whole eggs
17 g

yeast
10 g

salt
60 g

sugar
45 g

Levain
200 g

butter

1 Combine all ingredients and mix 5 min at low speed then 6 min at medium speed.
2 Pre-shape.
3 For first fermentation, cover and allow to rest at room temperature for 1 hour.
Rest overnight in a refrigerator.

690 g

Whole milk
42 g

Cornstarch
90 g

sugar
228 g

egg yolks
35 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
100 g

Cacao Barry MILK COUVERTURE - GHANA 40% - PISTOLS - 2.5KG BAG

1 Bring the milk to a simmer.
2 Mix the cornstarch, sugar, cacao powder.
3 Add to the egg yolks.
4 Temper the egg yolk mix with warm milk.
5 Bring to a boil.
6 Pour over the chocolate.
7 Blend.

155 g

butter
175 g

raw sugar
131 g

pastry flour
2 g

corn starch
16 g

hazelnut flour
20 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG

1 Soften the butter and sugar
2 Sift the other ingredients together and add to the butter
3 Once homogenious, roll to 1.6mm thickness

18 g

gelatin powder
72 ml

Water #1
175 ml

Water #2
110 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
125 g

Cream
310 g

sugar
50 g

glucose
225 g

neutral glaze

1 Bloom the gelatin powder in water #1.
2 Bring the water, cacao powder, cream, glucose and sugar to a simmer.
3 Bring the ingredients to a boil and add the bloomed gelatin.
4 Add in the neutral glaze.
5 Blend, strain and refrigerate.
6 Use at 40°C.

Divide the brioche into 200gr pieces.
Shape the brioche and place into a 18cm rings.
Proof for 1.5 hour at 27°C and 75% RH.
Cut and place the craquelin on top of the proofed brioche.
Fill the center with pastry cream.
Bake at 150°C for 25 mn.
Once cooled, glaze the pastry cream and dust with icing sugar.